Health for life

Apart from the addition of thick rajma paste, these murukkus goes for usual ingredients. The addition of this rajma paste makes this murukkus just crispy,mildly buttery and extremely addictive. Eventhough these beauties are deep fried, once in while we can make them at home,also Diwali is around the corner.We are celebrating Diwali this year on 2nd November, if you still dont have any idea about a savoury dish for diwali celebration, make this crunchy munchies and celebrate diwali differently.Am very proud that one more creation of mine came out extremely pect. They are just addictive and you cant stop urself just with one.This beauties are going Diwali Delicacies Event, hosted by me and Sangee Vijay of spicy treats and to Gayathris Diwali Special..

1cup Rice flour

1/2cup Gram flour

1/4cup Rajma (cooked)

1tsp Cumin seeds

1tbsp Sesame seeds

1/4tsp Asafoetida powder

Salt

Oil for deep frying

Grind the cooked rajma as fine paste with enough water.

In a mixing bowl, take the rice flour,gram flour,cumin seeds,sesame seeds, asafoetida powder,salt,mix well and keep aside.

Now add the rajma paste and knead everything as a soft dough (sprinkle water if needed for kneading).

Heat oil for deep frying.

Drop enough murukku in a  murukku press, use star nozzle and squeeze out as medium shaped round murukkus over a greased plate or butter paper.

Once the oil is hot, slide gently the squeezed muruku and fry until they gets well cooked on both sides.

Drain the excess of oil with a paper towel.

Conserve them in air tightened box and munch.

They stay pect for a month.